Chili Bean Dip

Chili Bean Dip
Contributor
Chili Bean Dip
Bush's Beans
Chili Bean Dip

This warm bean dip utilizes pantry staples like canned olives and pickled jalapeños. Recipe courtesy of Bush’s Beans.

4
Servings
233
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8-ounce container cream cheese
  • 16-ounce can pinto beans in a mild chili sauce, such as BUSHS Chili Beans
  • 4.5-ounce container pickled jalapenos, or green chiles for less heat, diced
  • 4.5-ounce can black olives, chopped
  • 2  Cups  (about 8 ounces) shredded Mexican cheese
  • Tortilla chips, for serving

Directions

Preheat the oven to 350 degrees F.

Spread the cream cheese across an 8-inch pie plate. Layer the beans, jalapeños, and black olives, and top with the shredded cheese.

Bake until the cheese melts and bubbles, 30 minutes. Remove with oven mitts.

Serve the dip with tortilla chips.

Nutritional Facts

Total Fat
8g
11%
Sugar
7g
8%
Saturated Fat
3g
13%
Cholesterol
12mg
4%
Carbohydrate, by difference
29g
22%
Protein
12g
26%
Vitamin B-12
1µg
42%
Calcium, Ca
207mg
21%
Fiber, total dietary
4g
16%
Iron, Fe
2mg
11%
Magnesium, Mg
48mg
15%
Niacin
3mg
21%
Phosphorus, P
300mg
43%
Sodium, Na
400mg
27%
Water
49g
2%
Zinc, Zn
2mg
25%

Chili Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chili Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.

Chili Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère for meat-based chili; Riesling, gewürztraminer, muscat, or torrontés for vegetarian or poultry-based chili.

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